From Recipe Contributor :: Susanna | {Re}visionary Life
A year ago I nervously applied to contribute at CupcakeMAG as the resident foodie. I had no experience and honestly didn’t have a clue, but going on the recommendation of a friend, I took a chance and put myself out there. It was terrifying, but not as terrifying as it was to actually be accepted! I nearly burst in to tears when I found out Casi was really going to take me on, partly from excitement, partly from sheer terror. But she was a cheerleader those first couple months, really boosting my confidence and helping me along, and after some coaching, I finally stopped panicking every time I hit the “publish” button. It’s hard to believe it’s already been a year, and even harder to believe that this is my very last post for CupcakeMAG. So in honor of my last day and all things sweet, I thought I’d throw myself a little going away party with you as the guests, and with one of the best chocolate cake recipes around for dessert, my grandma’s chocolate miracle cake.
It’s absolutely the easiest cake you’ll ever make from scratch, quick, moist, and foolproof. The secret is the Miracle Whip, hence the name “Miracle Cupcakes.” Don’t even think about using mayonnaise! And while it may sound odd, it totally makes the cake. Personally, I really dislike Miracle Whip as a condiment, but folded in cake with flour, sugar, and cocoa, it’s one of my absolute favorites! After you bake yourself a batch of cupcakes, frost those babies with a simple cream cheese icing, and you’ve reached perfection.
You all have been so kind to me and complimentary of my work. It’s meant so much. Thanks for giving me room to grow and try new things. If these recipes have been something you’ve enjoyed, you can continue to find more on my blog, {Re}visionary Life. Stop by and say hello sometime! But for now, farewell Cupcake readers! Thanks for coming to the party. Hope you get to enjoy some cupcakes. I’ll miss you guys!
Chocolate Miracle Cupcakes
{makes 18 cupcakes}
[ingredients]
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2 cups all-purpose flour
1 cup sugar
1/2 cup cocoa powder
1 cup Miracle Whip
2 tsp baking soda
1 cup HOT water
[directions]
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Mix. Stir the flour, sugar, and cocoa together in a large bowl. Mix the Miracle Whip, baking soda, and hot {not boiling} water together in another bowl with an electric mixer. Pour wet ingredients into the dry and mix on medium speed for 2 minutes, scraping the sides of the bowl.
Bake. Pour batter into muffin tins, 2/3 full, and bake at 350 degrees for 20-22 minutes. Let cool completely before frosting.
